Due to a passion for fiber, iron and protein along with a desire to use more gluten-free grains, our family has come to love QUINOA. While I view this next recipe as yet another magical vehicle for kale, quinoa patties are a big asset to the meal making regimen in so many ways.

Before I share the recipe, I must acknowledge my adoration for Heidi Swanson of 101 Cookbooks. I follow her website/blog and own both of her cookbooks - Supernatural Cooking, Supernatural Everyday. I've seen countless riffs on her recipe, and here again you will see another.

Quinoa + Kale Patties

makes 12-14 small cakes

2 1/2 cups cooked quinoa (at room temperature)

2 cups raw kale

4 eggs beaten

1/2 teaspoon salt

1 teaspoon curry powder

1 yellow or white onion finely chopped or grated

3 cloves garlic minced or pressed

1 cup whole grain bread crumbs

water if needed

1 tablespoon extra virgin olive oil

***Optional: Grated Cheese***

Though we are limiting our gluten consumption due to some sensitivities, obviously these are not gluten-free. With this recipe you can feel free to add in dried spices and fresh herbs as you and your family prefers. Heidi's recipe calls for fresh chives, I've used basil, but lately have been keen on curry.

So to begin...because I want my kids to eat these, I saute the onions and garlic until soft and brown. It helps ease the flavor and texture a bit. I learned the onion grating technique from Laurie David's "Gary's T-Night Taco" recipe and it is pretty rad. Next step is to flash boil the kale. Drain it, and chop into small pieces. Again, I want to take the bitter edge off these greens before loading them into the little cakes.

Now, assuming your quinoa is cooked and cooled, combine the grains with the beaten eggs and salt. Next stir in the the kale, curry, onions and garlic. NOW is the time to add some grated cheese if you so desire. I'm the only one who eats stinky cheese (Parmesan) in this house, and Gruyere was also recommended but I make them cheese-free to ensure they pass the boy test. Next, add the breadcrumbs, and let them soak up the other ingredients for a few minutes. You'll know the batter is ready when you can take a handful and it sticks together. Use an additional egg or water if needed. If they are TOO wet, add some breadcrumbs.

Heat the olive oil in a large skillet over medium heat. This medium heat thing is KEY. You want them to get crispy, so they sit in this pan for a good 15-20 before you may flip them. Okay, form your patties by taking a handful of the mixture and patting into a small hockey puck. Use your thumb to help straighten the side and establish the "height" of your puck. Set gently into the pan as you go, and flip when the bottom is nice and brown. You will likely need to do two rounds of this. I usually get 12-14 small cakes out of this recipe, and they keep well refrigerated. To reheat I use a toaster oven or a small fry pan (makes crispy).

My favorite is to eat them with a greek yogurt/vegannaise/garlic/lemon juice combo but I would also suggest plain yogurt, sour cream, and/or sriracha sauce. To amp them up for a full meal, throw a poached egg on top and call it a night.